Baked Vegetable Frittata is the easy way to make frittata – just pour everything into a baking dish and pop it in the oven! It tastes like a crustless quiche, and it’s just as great fresh out of the oven as it is 4 days later.
Loaded with herb garlic roasted vegetables, take this to work, make it for breakfast, brunch, or dinner. Use my frittata recipe formula to make this your own – try chicken, ham, spinach and artichoke, salmon and broccoli, or Tuscan antipasto!
Easy Baked Vegetable Frittata
Traditionally, frittata is started on the stove then transferred to the oven to finish cooking. This is the way I cook frittatas if I’m sautéing bacon or similar – so I can cook the frittata in the bacon fat (SO GOOD!).
But when I’m not, I make it entirely in the oven which is how I make this Baked Vegetable Frittata. This is the easier way to make frittata – just plonk everything in a baking dish, pop it in the oven and out comes something that looks very much like a quiche – minus the (calorie-loaded-totally-delicious-buttery) crust!
This is the easy way to make frittata. Just pour the egg mixture into a baking dish and bake!
What goes in Vegetable Frittata
This Baked Frittata recipe I’m sharing today is a Vegetable Frittata. It’s loaded with quite a volume of fresh veggies roasted with garlic and dried herbs – so you can feel good knowing you’re inhaling a good amount of vegetables in the form of this custardy, cheesy frittata slice.
Pumpkin, zucchini and capsicum is a great combo in frittata – for taste and the colours!
Here are the vegetables I’m using – I like this combination of colours and textures. But feel free to switch them out with almost any veggies OR cooked proteins – see below for ideas!
Customise it!
Here are a few ideas for other add ins to make this your own:
Roasting veggies – sweet potato or normal potato, squash, carrots, parsnip, onion, broccoli, cauliflower, green beans, asparagus
Raw veggie stir ins- spinach, brussel sprouts, kale or other vegetables that can be finely shredded and stirred in, canned or diced vegetables (corn, carrots, peas)
Raw veggies- place on top: mushrooms, tomato, asparagus, finely sliced roasting vegetables
Cooked proteins – shredded or diced chicken, turkey or other meats, ham, salami, cooked bacon or similar, sausage, chorizo, flaked cooked fresh or canned salmon or tuna
Antipasto type things – olives, peppers, artichokes, pickles
What you need for the frittata
For the actual frittata itself, all you need is eggs, cream or milk, cheese, salt and pepper. Whisk, pour into the pan over all the “stuff” and bake – that’s it.
I like to top my frittata with mushroom and feta for extra flavour and also because it looks so great! But these are entirely optional. I used a giant mushroom because they were unusually good value at the time – but any type of sliceable mushrooms will work here.
How to make Baked Vegetable Frittata
I roast the vegetables on a high heat because they’re cut pretty small and I want to get a nice caramelisation on the edges before the inside turns into mush. Because colour = flavour and I always feel that’s especially important for vegetables (nobody likes soggy bland vegetables!).
Toss vegetables with salt, pepper, garlic and olive oil.
Roast in a hot 220°C/430°F oven for 25 minutes without flipping. Hot oven / no flipping is the best way to get some nice colour on vegetables that are cut fairly small. In contrast, when roasting larger pieces of vegetables (like in this Roasted Vegetables recipe), it’s best to toss the vegetables partway through.
Whisk the frittata egg mixture.
Assemble – Spray a baking pan with oil then line with a sheet of baking paper (parchment paper) with overhang which will make it easy to lift the frittata out once baked.
Spread most of the vegetables across the base of the baking pan, holding back about 1/3 to put on top for visual purposes. Pour over the egg mixture, scatter over cheese, then top with remaining vegetables. Some of these will poke through the surface once baked.
Feta and mushrooms – Crumble over feta than place the slices of mushroom across the surface. Drizzle a little bit of oil on the mushrooms which makes them roast up golden brown rather than just going wrinkly.
Bake! Now just pop it in the oven and bake for 40 minutes or until the centre of the frittata is cooked. It’s easy to check – just insert a skewer or knife and if it’s cooked, it will come out clean instead of smeared with raw egg.
Lift out using the paper overhang onto a cutting board if serving immediately.
Making ahead – If you want to store the frittata, transfer it to a cooling rack and slide the paper out from underneath so the base of the frittata doesn’t go wet and soggy. Cool completely then store whole and cut slices on an as-need basis, or cut into pieces and then refrigerate or even freeze.
I take it back. Mushrooms are not optional!
I know I said giant mushrooms are optional. In fact, I said mushrooms are entirely optional. But I take that back.
It might be my favourite part about this Vegetable Frittata.
If you come over for brunch, don’t be surprised if you’re served a piece of frittata with a big bare patch on the surface where the mushroom used to be…….
I seriously even considered covering the ENTIRE FRITTATA with mushrooms.
But – golden cheesy surface. Crumbled feta. Browned mushrooms.
We must be fair and make room for them all. 😂
Make this for…
Make this breakfast today, tomorrow and 4 days later.
Make this to put into lunchboxes – it’s terrific at room temperature.
Make this to stash in your freezer.
This is one of those foods that is truly just as great reheated as it is freshly made, and almost as good even when not reheated. Enjoy! – Nagi x
Watch how to make it
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Baked Vegetable Frittata
Ingredients
- 10 eggs
- 3/4 cups cream or milk , full fat best (Note 1)
- 1/2 tsp salt and pepper, each
- 1 1/2 cups shredded cheese (cheddar, tasty, or other of choice)
- 100g/3 oz mushroom, sliced (I used 1 large, optional)
- 100g / 3oz feta , crumbled (optional)
Herb Garlic Roasted Vegetables (Note 2 for switches):
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 3/4 tsp salt
- 1/2 tsp pepper
- 1.5 tsp mixed dried herbs (or use any of choice)
- 350g / 12oz pumpkin , butternut or sweet potato, 1.7cm / 0.7″ cubes
- 2 zucchinis , sliced 1.25 / 0.5″ thick rounds
- 1 large red capsicum (bell pepper), sliced
Instructions
Roasted Vegetables:
- Preheat oven to 220°C/430°F (200°C fan).
- Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
- Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
Baked Frittata:
- Lower oven to 180°C/350°F (160°C fan).
- Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
- Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
- Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
- Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
- Bake: Bake 40 minutes until centre is just set.
- Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
- Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.
Recipe Notes:
Nutrition Information:
Originally published March 2019. Refreshed with tidied up writing and a better video edits in October 2021!
Baked Vegetable Frittata Extended Family
Frittata with Bacon – the father, made the traditional way (stove then oven)
Quiche Lorraine – the French mother, with the buttery flaky crust
Crustless Ham Quiche – The quicker, low carb way to get a quiche fix!
Salmon Quiche – loaded with smoked salmon
Italian Sausage Quiche – the cheeky Italian uncle
Hash Brown Crust Quiche Lorraine – the flashy cousin with a hash brown crust
Frittata Egg Muffins – the healthy sister
Spanish Tortilla (Omelette) – the Spanish potato-loving aunt
Life of Dozer
I WISH he could actually HELP me make recipe videos rather than just DROOLING on the keyboard!!!!
I added my own spin on this recipe and that’s the beauty of recipes.
.250g sliced chicken thighs
.whole bulb of garlic and roasted it with the veggies. Then squished the pulp onto the veggies
.parsnips as they are so yummy roasted
.sour cream instead of cream…which I diluted with a splash of milk. Just love the tartness as it adds a hint of umph
.didn’t have mushrooms so I added sliced red onion and spring onions
.options are endless!
This recipe is a keeper!
I made these as a burrito filling. Fabulous!
Great idea Lee! N x
I made the baked vegetable frittata this morning. It was delicious and easy. Mine was not as firm as yours when I cut it, but I will try again.
Hi Sandra, it may of just needed cooking a little longer – N x
Hi Nagi, Funny you’ve brought this up again as reading through I saw your Salmon quiche as that’s what I made for our dinner just lastnight. I always use 4X95g cans of John West – Naturally Smoked Salmon and it’s a favourite not only at home, but also when we’re away in our caravan. I’ll be trying your Frittata here for certain most probably on Monday as it looks SO INVITINGLY TASTY with all those colours and flavours. Nothing but YUM!
Hope you and your family all enjoy your mothers “Mother’s Day” tomorrow and Dozer looks the perfect gentleman in his “tux” ready to swoop on the love to his mama.
Hi Nagi. I’m making this for the second time . The family love it.
Serving it with fresh tossed salad.
Thanks for your beautiful recipes.
I’m so glad it’s a hit Suzanne! N x
Nagi, can I cook this on a stove or in microwave if I don’t have an oven?
Hi Shifa, you can do it in a skillet on the stove, just turn the temperature right down and cover to ensure the frittata cooks through – N x
Thank you, dinner is about to be lit
Delicious! We made it with Mexican spices, sweet potato, and peppers
YUM! N x
Hi Nagi, i want to make this today but only have pumpkin mushroom and asparagus on hand. Would i need to roast the asparagus first? Thank you
Hi Sarah, sounds perfect – no need to roast first 🙂 N x
Hi Nagi,
Love this recipe! A great formula for so many different flavour combinations.
I was wondering, if I freeze individual slices for later, would you advise thawing in the microwave and then baking, and if so, for how long?
I can do trial and error but just worried I might dry it out, so wanted to ask your advice. 🙂
Hi Phoebe, once you’ve cooked it – I wouldn’t remake or it will dry out – simply microwave to reheat 🙂 N x
. I don’t like mushroom switch it to spinach. So 😋 now everyone is requesting this for camping brunch.. 😩I wish I can bring my oven with me.
Loved this dish…used zucchini, sweet pepper, onion and sweet potato instead of butternut squash or pumpkin. I love butternut but I seldom use it because it’s so hard to cut. I have arthritis in my hands and wrists…do you have any hacks for cutting up this hard vegie?
I will definitely make this frittata again….perhaps roast the veggies the night before (with dinner) to make the morning prep shorter.
I keep thinking about the leftovers in th fridge…yum. Time for a snack! 🤭
Cook the pumpkin and the skin will come off so easily
Just give the squash a couple of minutes whole in the microwave before attempting to cut it. Not tried it but read it as a tip this morning
Hi Karen, I don’t have any hacks sorry – but it is actually available here pre-cut in major supermarkets. This recipe is perfect to use any veggies though – I’m so glad you enjoyed it ❤️
Our grocery here also usually has it precut but this time it wasn’t available. Was hoping to be a bit more self sufficient.
BTW, I love your site. It’s the first place I go when I open my email😊 Thanks for all the great recipes.
Oh my goodness Nagi! This is the very first frittata that I’ve ever made and it was amazingly good. I used the sweet potato instead of the pumpkin, and added both diced carrot and asparagus. I was so proud of myself that I took a photo of it to show my family and friends 😀. Oh, and you were right (as usual), and it froze beautifully and I’ve already reheated a portion in the microwave successfully. Thanks so much for sharing.
Perfect Lorraine!!
Fantastic recipe! Thanks Nagi! Made this today with some diced chicken. Super convenient and tasty. I also love to add 2 green onions on top. I always find that green onion goes excellently with eggs.
Yes definitely Joseph! Sounds like you nailed it – N x
Love this recepie. I made with smoked salmon. Delicious.
Thanks Nagi
YUM!Sounds great Ana!
Love Love Love this one. Whenever my husband and I crave for vegetable dinner I make this. In fact, I wanted it to so much after I gave birth so made myself one right after I came home. One of my favourites. Thank you Nagi so much for another deliciousness 😋
I’m so glad you love it Assem!
Thank you for the very easy recipe! Just had 3 questions.
Can you bake the mushrooms as well with the other veg?
Can I microwave the pumpkin to make it easier to slice?
Can I use yoghurt instead of milk for extra creaminess instead of having to use cream?
Hi Joseph, you don’t really need to roast the mushrooms first as they don’t take as long to cook as the other veg. You can microwave the pumpkin, just reduce the time in the oven so it doesn’t turn mushy. You can definitely use yogurt in place of cream if you prefer – enjoy! N x
Frittatas are usually a disaster for me.. so it’s been a long time since I made one… this one worked and it was unbelievably good.. brilliant..
Another delicious recipe Nagi.. thank you 🙏
You’re so welcome Peta!!
Please say how long you roasted the veg.
Another brilliant recipe. Thank you so much.
You’re so welcome Sara!!
Nagi I have to tell you that your’s is my favourite cooking site by a longshot. I will always start with your site and only move on to other sites if you don’t have a recipe covered. If you do have the recipe you almost always absolutely nail it. Thank you so much for your great recipes. You have taken my cooking to another level
Hi, I’m going to make your salmon quiche, and would also like to make a roast vegetable quiche. I’m not a confident cook, so would really appreciate it if you’d tell me how to adapt your roast vegetable frittata recipe to make a quiche the same size as the salmon quiche. For instance, do I need less liquid (eggs, cream) and/or vegetables?
Thanks. The recipes look so good that I’m really looking forward to making them. I’m expecting visitors on Tuesday so hope to make an impression.